Print this recipe

Cheesy pepper pastries

Recipe by:Tracy Sellers, host of California Bountiful TV


  • 1 egg
  • 1 tbsp. water
  • Flour
  • 1/2 sheet puff pastry, thawed
  • 1/2 cup garlic and herb spreadable cheese
  • 1/2 cup diced roasted red peppers
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 2 tbsp. chopped parsley


Preheat oven to 400 degrees. In a small bowl, beat egg and water with a fork or whisk.

Lightly flour work surface. Unfold pastry sheet and lightly dust top with flour. Use a rolling pin to roll lightly so the creases are flattened out. (You don't want to make the square any larger.) Brush pastry with egg wash. Spread evenly with herbed cheese, then scatter with peppers, Parmigiano-Reggiano cheese and parsley.

Starting at the side closest to you, roll pastry up like a jelly roll. Use a serrated bread knife to cut into 20 (1/2-inch) slices. Transfer to a non-stick baking sheet and lightly brush tops with egg wash. Bake 14 to 18 minutes or until light golden brown. Serve warm or at room temperature.

Makes about 20


Califonia Bountiful